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Kindness & Salt: Recipes for the Care and Feeding of Your Friends and Neighbors
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About the Author
Ryan Angulo was born and raised in Rhode Island, where he attended the Culinary Arts Program at Johnson & Wales University. Ryan has traveled throughout the US, working at restaurants in Rhode Island, California, Atlanta, New Orleans, Hawaii, and New York. In 2008, he opened Buttermilk Channel with Doug Crowell, and serves as its executive chef. In 2014 he opened French Louis as chef and co-owner. His take on American cuisine has been featured in the New York Times, Bon Appetit, Time Out New York, Food & Wine, and on the Food Network. Doug Crowell is a native New Yorker and a graduate of the Culinary Institute of America. He worked in the kitchens at a number of restaurants in Boston and New York, including Picholine and La Grenouille, before moving to the front-of-house to run several of Manhattan's largest and most popular dining rooms. In 2008 he opened Buttermilk Channel and followed by French Louie in 2014.
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Product details
Hardcover: 288 pages
Publisher: Grand Central Publishing (November 13, 2018)
Language: English
ISBN-10: 1455539988
ISBN-13: 978-1455539987
Product Dimensions:
7.8 x 1 x 9.6 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
1 customer review
Amazon Best Sellers Rank:
#135,359 in Books (See Top 100 in Books)
I've been eating at Doug and Ryan's restaurants for a very long time and have had occasion to drink a glass of wine and consider what I love about them (the authors and their restaurants.) The food is perfect. The best fried chicken, yes, superlative steak frites, yes... but also the best green salad that I have ever had (a salad that makes you moan!) the best chicken fried pork chop, a chickpea socca that defies my understanding, and the list goes on. The food is certainly very good, but also very nourishing. The whole restaurant is nourishing. The front of the house staff are the very kindest and caring people you will ever meet. Since moving from Brooklyn I have missed these restaurants dearly. But I digress.The thing is this: when I took delivery of this book and removed it from the envelope I felt all of those good feelings. The heft, the size, the typography are a wonder. This is a book made to be used. It is durable like the 40 year old Betty Crocker book I swiped from my parent's kitchen once upon a time. The writing within is beautiful as well -- the idea that kindness and salt are the unspoken ingredients in all the food and the house that I'd spent at Buttermilk Channel and French Louie just makes perfect sense. There is a very intelligent and integrated thought behind the words and the food, which seems remarkable, but also feels just right.But, but, but: all that aside. Within these pages are directions, presented generously and with all the asides and instruction that you could want -- including a great section on properly cooking steaks, excellent recipes for sauces and dressings... instructions that, when followed, allow you to cook this wonderful food in your home for your family and friends so that you can be kind in your nourishment of your loved ones in the way that Doug and Ryan have been for me and mine. Buy the book.Buy the book. It is wonderful.
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